Tom Papoutsis: Hi, Tom Papoutsis and we’re back making pizzelles. This is the variation that we’re going to do. We’re going to make an amaretto flavored pizzelle. I have Tess Molaso with me, my good friend and my pizzele expert.

So, what we are going to do is we have already mixed our eggs and our oil, as we did for the regular pizzelles. Now, we’re going to start adding the flavors or spices, if you will for –or amaretto flavor. Of course, we have the actual liquor, the amaretto liqueur, but what I am going to do? This flavor, what I have found through making amaretto cheese cakes and what not is actually, we’re using almond and orange extract. I’m going to also put a little bit of orange zest in there. So, what we will do is we will zest a little bit of this orange. I have a zester and what I’m going to do is I’m just going to pull that across and that will pull the zest off of that orange. You could see I am just kind of adding that in to our batter, here we go. I do not want use a whole lot because this gets pretty strong and I’m also going to use—you can see that is probably about may be a quarter of a teaspoon. What you think?

Tess Molaso: Yes.

Tom Papoutsis: Yeah, about a quarter of teaspoon, that will kind of boost up that orange flavor for us. So, we’ll go ahead and then I’m going to mix that in a little. That all must be mixed, okay, here we go. So, we got a little bit orange zest in there. I have some almond extract and what I am going to do?

Tell you what Aunt Tess, if you can just open that for me and then I’m going to be ready here in a second for that amaretto. We are going to put—I’m going to split this, because we do not want to go too far. I am going to put just a little batter, then a quarter teaspoon of the almond in, here we go. So, that is a real generous quarter teaspoon. I’ll set this over here and you have the orange ready and I’m going to use a straight quarter of orange, because we just put some orange zest in, so we do not want to get too heavy on it. A lot of that amaretto flavor is actually going to come from the almond, that is why I want a little heavy on it, but we do have the orange zest in there.

Now, the amaretto; this is going to give you a little bit of true flavor. We’re going to go by one teaspoon on that and it’s because it’s got a little bit of alcohol in it, so we are going to cut that a little bit, here we go.

Now, in doing this; in using the actual amaretto is, we’re going to have added a little bit more flour in the end, because we have used a little bit more liquid then the original pizzelle recipe. So, what we’re going to do is mix this around. We’ll get this all incorporated; mixed in. You can see how this is really starting to smooth out and look really, really nice, even without the sugar flouring it. So, we got a real smooth mixture is going and when we come back we’re going to start adding our sugar and our flour to our two batters and we’re going to bring those together and then we will start cooking them and you’ll see the finished product.